Dark Chocolate Cupcakes
If you're in the mood for really rich and dark chocolate cupcakes, then this is recipe to make! These cupcakes are perfect in terms of moisture, flavor and texture and of course you can vary them endlessly with different toppings and decorations. When you first eye the ingredient list, it might seem like a lot of ingredients, but most of it you probably have at home already. If you don't have any sour cream on hand, you could always substitute it with milk or half and half. 
12 cupcakes - 8 tablespoons butter, cut into pieces
- 2 oz bittersweet chocolate
- ½ cup cocoa powder (preferably Dutch processed)
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cups sugar
- ½ cup sour cream
Method:
Heat the oven to 350 degrees. Line a muffin pan with liners.
Heat butter, cocoa and chocolate in the microwave oven and whisk often for about 1 to 3 minutes until smooth and melted. You can also heat it up slowly on the stove instead. Set aside and let cool until barely warm.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, whisk together the eggs, and vanilla. Then slowly add the sugar until combine, add the cooled chocolate mixture.
Sift one third of the flour mixture into the batter, whisk in the sour cream, then sift in the remaining flour mixture, and whisk until incorporated.
Distribute the batter among the cupcake liners and bake for 18 to 22 minutes, or until a skewer comes out almost clean.
Let cool in the pans for about 5 minutes before removing. The let cool further before adding frosting. 
We went a bit crazy here and colored the frosting blue for a cool effect. Don't be afraid of experimenting and coming up with wild and different combinations!
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